Ever had General Tso’s Chicken? Try this delectable recipe…#LiveSTUSH

1 pound boneless, skinless chicken thighs sliced into one inch cubes
1 1/2 C cornstarch
1/2 tsp salt
1 tsp freshly ground pepper
3 C (for frying) plus 1 T (for stir frying) peanut or vegetable oil (I used peanut)
1/4 generous tsp red chili flakes
3 cloves garlic, minced
1 tsp toasted sesame seeds
Scallions, thinly sliced.

1 T soy sauce
1 T Chinese white wine (or dry sherry)
2 egg whites

1/4 C chicken stock or broth
1 1/2 T tomato paste
1 T soy sauce
1 T rice vinegar
1 tsp hoisin sauce
1 tsp chili paste
1 tsp sesame oil
1 T sugar
1 tsp cornstarch

In a large bowl, combine the marinade ingredients. Add the chicken pieces and stir to coat. Set aside for 10 minutes.
In a small bowl, combine all of the sauce ingredients and whisk to dissolve the cornstarch. Set aside.
In a large shallow bowl, whisk together the cornstarch, salt, and pepper.
Toss in the marinated chicken pieces to coat with the cornstarch mixture and place the pieces on a plate to “stage” them for frying.
Heat the three cups of oil in the wok to 350 degrees F.
In two or three batches (three for me), fry the chicken pieces for 4 to 5 minutes, until golden brown and fully cooked through.
Using a spider or slotted spoon, remove the chicken to a paper towel lined plate. Repeat.
Pour the oil into a heat proof container, and wipe out the wok (don’t wash it).
Reheat the wok with 1 T of oil over medium to high heat.
Add the chili flakes and garlic and cook for 20 seconds.
Add the sauce and stir until thickened, about 1 to 2 minutes.
Add the chicken pieces and stir until coated with the sauce.
Place the coated chicken pieces in a serving dish and sprinkle with the sesame seeds and scallions.

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